Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit

you guys are tasting Petrosyan caviar and and I'm gonna eat some instant ramen okay save yourself okay I'm not bitter alright I'm it's the devil hey everyone I'm Claire we are in the BA Test Kitchen and today we are making gourmet instant ramen Brad isn't Italy right he's not here okay well I won't have any help making like my own extruder or anything like that that's okay I wonder if it helps or hurts so instant ramen was definitely something that my sisters and I would make like for as an after-school snack but it's been a very long time since I had any of it I'm curious to taste it now and then figure out like where I can improve and make something that still feels like it's true to the instant ramen with the brick and the little flavor packet but is hopefully a little better tasting thinking about the different flavor options I immediately went to chicken cuz that feels pretty classic makes two 8-ounce servings I definitely ate an entire thing myself that was not too surfing hilarious ed it says two servings so you can see it looks like it's kind of been folded over into this brick I definitely kind of got like a whiff of that fried like kind of oil oil aroma I think the inside of the noodle is more of a bright white whereas the outside is a little bit yellow and that might come from the frying process I'm not sure the experience of eating the noodles versus like dried pasta are very different would dry pasta it's like so hard with these noodles you can tell that they're fully cooked because they kind of dissolve when you meet them so obviously this is like extremely concentrated with a lot of salt in it half of a block has eight hundred and thirty milligrams of sodium so that means the whole thing is 70% of your daily salt intake it's very yellow so chickeny sort of not really lots of that like umami flavor it's what you taste in soy sauce or mushrooms like this very sort of savory flavor essentially where I think I would go for this and to no one's surprise like I would use a dehydrator basically making a highly highly concentrated chicken stock and then dehydrate it and grind anything that's left to a powder with the noodles I think it's gonna take a little bit of researched I'm gonna go ahead and make them according to the actual cooking directions Rob really oh yeah these soften and hydrate in the water and then it becomes these curly very bouncy noodles that'll be a really important thing I don't want the noodles just turn into mush when I add the boiling water salty it's certainly not like a really clean tasting chicken flavor it's a good food like I get it there is some elasticity still like they don't just break apart so even in its curly form that's 16 inches in length but if I stretch down even further it would be pushing 18 inches in length that's really long I think there's a lot of room to improve in the broth with the noodle it's gonna be more about trying to match that texture Chris you don't mind please join me what do we have to maintain and what can we improve right I go for more chicken flavor yes should I fry it in schmaltz yeah well we're gonna try let's get all that ooh mommy okay thanks Delaney all right my favorite part and a very informative step reading the ingredients enriched flour and the few wheat flour palm oil contains less than 2% Otto lies deitra castor act disodium guanylate guys - I know - I so dominate idea what that is drier like eglee sugar TBHQ and then parentheses preservative sweet Wow who would have thought conspicuously no MSG who do we have msg I'm definitely on a msg to my version and now I think would be a good time to go to the computer and see what I can find about particularly the noodle process the dried noodle block was originally created by flash frying cook noodles and this is still the main method used in Asian countries for the air dry noodle blocks are favored in Western countries I still understand what is an air fryer it loses like a big microwave that might be a possibility so there are three key ingredients in wheat based noodles wheat flour water and salt the optimal amount of water is thirty to thirty percent of flour weights this is gold this is great information okay so there's something called con Suey if I'm saying that right it's an alkaline solution consisting of a nine to one ratio of sodium carbonate to potassium carbonate which contribute to the springiness and chewiness characteristic of ramen I don't know if we can get that but maybe we can make it to make it basic run have a great idea try adding a little bit of a baking soda solution to reduce the acidity make it a little more basic look at this one amazing okay that told me something so working the dough is one way to develop gluten this whole research process is very very helpful okay so the plan is work on the noodle try to get a shape of texture that I like and then tomorrow will be a day where I focus on making that flavor packet and then hopefully putting them together tomorrow or Friday I'm a little bit concerned about like getting that wave in the noodle but that's like more cosmetic a bigger concern is just that the noodles had the right texture and that they dehydrate properly and then reconstitute without falling apart I have a vague idea of how to do everything it's just I'm sure they'll be like lots of twists and turns along the way I'm going to start with about 500 grams of bread flour and then I'm gonna measure all the other ingredients in proportion to the flour by weight they go well in the center and dump in the water this is just so stiff and dry maybe 30 to 38 percent hydration is too low for like a homemade version I'm just gonna keep adding a little bit of moisture don't look over here Chris don't don't look at this well I've looked on the internet and Wikipedia said the dough's that they use to make the noodles are between 30 and 38 percent hydration turns out and try to make them yourself with King Arthur bread flour it's like nowhere near enough water I said like five times like the last time I mean that's it I think I just don't want to do this anymore it's loosened up so finally I'm going to form it into a ball wrap it in some plastic and let it rest and I'll come back here and try to roll it out in 20 minutes or so I have the hand-crank pasta machine and Rhoda just showed me that attachment that cuts strands every Ridge that will that's represents at the width of a noodle and it looks really close this has softened nicely actually so I'm gonna start to sheet the dough and then use this attachment to cut them into the thin noodles I'm gonna go ahead and try to cut them runner does it attach it must attach here there must be a piece that attaches it so I think it attaches like this hmm there's no piece huh I think oh it just sits there while you feed it through oh please edit that out the dimensions of these really good so I want to just cook these and test that texture there they have that turret bouncy chewiness that we're looking for well first of all under cook them but they I mean look they had hot see any stretch so 13 seconds was not enough let me try the full 30 this time I like really good the curl no I do not I think I'm gonna have to physically create the wave like a little closely ridged rack yeah a lot of people are saying stuff like this I don't think that anyone's pulling on it through so the idea is to take little groupings of noodles poke them through this is terrible idea yeah maybe some kind of poking device oh no that's not really gonna work I think what I really need is something to set on top of it that will thread them through actually these are better but I want to at least set them side-by-side Vidia is to fold this over and have it be about the same shape I'm really it took so long working is there an easier way to do this I wish there was something that was like this same shape but the reverse that you could like well this is I could put like this bar gets in the way oh I see you're saying what am I saying okay okay I have have an idea okay I need something flat in long and heavy to press down on either side of these skewers I need like a soldering iron I want to cut off the ends of this rack so that I can just weave the noodles in and out of these spikes it's hot irons that right hey Emile I want to cut off this edge of the workers this might work we're robbing a bank and then you just the most important thing is the noodles yay bread them like so oh wait how do I fold them though wait you guys I know but I have to fold them okay so what I want to do before I go home is finish forming and leaving all the cooked noodles that we did and then I'm gonna leave them in the refrigerator overnight uncovered I don't want to dehydrate them fully because I still want them to be somewhat pliable tomorrow so that I can fold them into that brick and then tomorrow we're gonna try forming them frying them and then the real test which is like soaking them and rehydrating them okay give the nice Sun feather background and it's very chef's table right I feel pretty good about yesterday - the part where I needed pasta go for like one hour actually my arms are a little sore so I went to check on the noodles and see how those are they've gotten pretty dry I think I might still be able to fold them into this kind of like brick shape so overall I think it's like not too bad if I need to come up with a way to kind of fit it into like a mold that I can fry it in they need something basically square I like that you know my drawing but we have those skinny ones can we do it to those or what if we just cut it in half and then you have two halves and you just put the two halves together yeah as the cage I want to just rinse these off to get rid of any of your cards of metal and then try to fit the noodles I wanted to just fry these until the bubbles kind of stopped I apologized to the Test Kitchen for basically destroying their supply of cooling racks okay obviously it took on a little too much color these noodles here in the center are still a little bit soft I didn't fry evenly Wow clearly what you've done is this really gonna like rehydrate I don't know that's what we're gonna find out I'm very worried it's like what's really happened I think it's all yeah it does because if you just took the noodles and like it's not right nope but they're total mush maybe cooking the noodles less on the front end I can try steaming them and then frying them at a lower temperature oh I need to talk to Brad there's mushy and like greasy should I try air frying them see what happens there's just the question of like the middle you know alkalizing at the noodle make it more out alkaline it it has mitigating you know that's right in terms of like just going out and we could try baking the baking soda which increase increases the alkalinity apparently baking turned sodium bicarbonate which is baking soda into sodium carbonate I'm hoping that by using more of the baked baking soda that it just helps the noodles themselves like retain their texture so this has to rest for a little while longer if out i'll try rolling on like a half an hour i want to get the stock started that's important and i gotta let that go for several hours so the plan is to build a really honson treated chicken stock with all of these aromatics in it strain it and puree into it some solids so once it's dehydrated i'll add in some msg all right so this dough has been sitting for about an hour I'm going to roll out to test portions so one boiled one steamed and then both air fried until dry to just see if there's a really noticeable texture difference [Music] that's a little bit r2d2 I have no idea how this thing works oh wait there's a looking at the top cooking guide uh I'll do 300 for just a couple minutes and then I'll turn it down back to 200 and go for the remainder of the time they really crisped a lot I think maybe the steamed ones got a little browner certainly both got browner than I intended so next time have to moderate the temperature a little bit and continue to cook them longer in the airfryer this time I should cover them with like some plastic so the noodles really hydrate so the stock has been going for about an hour and a half I'm going to take out some of the aromatics that I want to puree strain the rest of the stock and then start reducing it again how many minutes has it been literally no one said anything these have been sitting here but I got so distracted with the stock it's been like 10 minutes god I've overcooked them actually actually the boiled ones are not bad it'll bounce yeah you got a little definitely a little more elasticity this time than before even with overcooking the noodles great that's what I love to hear maybe I'll do one more test but first I'm going to blend this mixture it's really thickening so this is that stock that's reducing like rolana adapt the flavor [Music] this is what who can't have solid food yeah it's a dull baby food it's a dull baby food how big how big is the market for that I think it's a bad business idea if I took that a shark tank they'd be like absolutely I love shark thing I'm gonna dehydrate this and then and then pulverize it but I'm gonna also add then like msg its kind of underseasoned yeah my concerns about this are the following one that she's not gonna fully dry - there's ingredients in here like sugar and collagen that aren't gonna want to fully dry we're just gonna see I'm gonna put them into our you might notice as a different dehydrator okay that's 140 time or 18 hours let me just recap so with like rotas help I had the rest of the noodles we blanched them all drained them and then toss them with a chicken fat that we had so they all they look great I'm really happy with them so far my goal before I leave tonight is to get everything dried and then just kind of like ready to go for tomorrow let me see if I can even kind of start to get these all loose going in parallel lines and now I'm gonna put that in there at the lower temp so I'm gonna do ten minutes oh not at all dry I turn it to 200 I'll check in in five minutes do a seek similar they are getting there but not there yet it's getting crispier I think look it's getting the point where things are really winding down I'm exhausted I'm gonna address this stuff tomorrow we're just gonna notice laps and plastic on it and put a very long day of shooting I actually feel fine but I do have a lot to do when I get home so I have to conserve energy so okay I think absolutely many minutes I think we're there they definitely got kind of brown but in a fairly uniform way okay so you can you see the fold definitely the color it's a big difference this is much darker yellow or and kind of browner are you doing the air fryer yeah I don't have the wave no it doesn't the way blue here's the way I'm so glad you said that because I don't we're gonna do a quick boiling water test the chicken meat and some of the aromatics isn't it smell chicken ease all right don't forget about it like I did last time okay are they cooked I think if you cook them in water like look actually boil but I think you're like I think it's gonna work like it's kind of chewy yeah if you boil that in like boiling water like in a pot like probably 30 more seconds right have a good they were lightly coated in schmaltz I think you're like close really almost there okay good I agree with Christina and a meal maybe a little bit of like a brief boil just to really fully cook the noodle and then take it off the heat very about this whole like dehydrating chicken thing we'll know tomorrow and hopefully put it all together under experience to see how the stock has been dehydrating okay guys I think this is really good you can see it's totally dry I think that I can grind this into a really fine powder in the blender the color has kind of a nice golden here to it I think it looks great this is msg it kind of gets a bad rap I have no problem with msg and it does add like such a great umami flavor to things so I might do a salt msg combo because MSG is seasoning but it's not salty the way salt is salty I think that's good now I'm gonna add in the chicken base you can see it's like definitely not dissolving mmm it is like chicken soupy I'm gonna put this in the blender to just make sure everything dissolves and then I want it first to taste it Wow chickeny right very chicken can you need more salt yeah yeah maybe I'm gonna add a little bit of celery salt and then maybe other like a red chili flake overall let me just back up this yeah pretty impressive oh thanks yeah I've crushed red pepper flakes garlic and onion powder celery salt and turmeric cuz like why not I'll make it a little golden I really like it I think it's good you like it less is it just too much I think a little bit is good tiny bit is okay it's also like you actually get texture a little gritty okay I'm gonna grind everything together like really fine in the Vitamix all right you exactly what Chris said okay so definitely grinding it into that really fine powder helped a lot it tastes really good time - now finish dehydrating all the noodles that I have left I know we did this thing for a reason so we have this vacuum sealer you've probably seen Brad use it a lot so I can kind of try to make my own little bag one for the seasoning packet one for the noodles [Music] this is yours yeah yeah this was that very first one and I put in its own little container this is the one that I wove into the wires of that rack this one obviously looks really nice has some wave definition in the noodles I think that when it cooks up its gonna look really great Carla you want to taste some instant ramen in like two minutes it's important that I dissolve this into the mixture first because it doesn't dissolve as easily as the stuff in the package immediately it smells great they're absorbing water which is then flavored with that mixture so it's giving the noodles a lot of flavor in a good way honestly though it is such like a chewy noodle and the soup tastes really really good so I'm feeling top in Oh Chris oh hi Molly Rome is here for the weaving yeah funny color really so this is the one that we're saving for the beauty this is one where I I wove the noodles so you got you get you get that look it might be a business idea how much you think won $1,000 oh yay thanks guys if this was on how it eats it all right this is the three day instant noodle takes three days of tape to make it right uh-huh is that in episode we can look forward to really that's it that's a wrap here is how you make gourmet instant noodles for the noodles serve 280 grams water 10 grams close it salt and 5 grams baked baking soda until dissolved place 500 grams bread flour in a large bowl and create a well pour water mixture into oil and need to combine cover with plastic and let rest one hour at room temperature roll out dough a portion at a time using a pasta roller then cut into thinnest noodles possible boil noodles for 1 minute in a large pot of water transfer to an ice bath then toss with 1/2 TSP chicken fat Brian an air fryer at 180 Fahrenheit about 20 minutes for the stock heat a few tablespoons chicken fat in a large pot at 4 pounds chicken wings and cook for Brown add 1 cup cooking wine cover with cold water then add onion a carrot a large leaf celery stalks garlic dried shitake mushrooms bouquet garni black peppercorns turmeric ginger 1/4 cup OSS and 3 tablespoons white miso bring to a boil reduce to a simmer and drain stuff into a smaller pot and reserve about 3 cups solid cook stock over medium high until about a half cup remain blend ballads with reduced back to a smooth puree spread in a thin layer onto baking sheets and dehydrate for 18 hours at 120 Fahrenheit break sheets into pieces and pulverize to a fine powder in a blender for the seasoning package combine brown dehydrated powdered stock and this gene was resolved ground turmeric brown crushed red pepper flakes ground white pepper of celery salt brown garlic powder and onion powder in a blender and blend until finely ground measure out into portions to creat seasoning packets bring 2 cups water to a simmer whisk in seasoning packet until dissolved add noodles and cook for 1 to 2 minutes remove from heat and serve immediately for you in the market place in the market like if this were my business as I said already I watched a lot of shark tank ok 50 bucks yeah

Channel: Bon Appétit

Views: 11,205,325

Rating: 4.8693385 out of 5

Keywords: claire saffitz, instant ramen, pastry chef, ramen, gourmet makes, claire makes instant ramen, claire makes, claire bon appetit, claire, gourmet instant ramen, claire instant ramen, claire ramen, claire makes ramen, gourmet ramen, ramen instant nooodles, instant noodles, ramen noodles, best instant ramen, noodle, how to make instant ramen, how to make ramen, ramen recipe, make instant ramen, making instant ramen, instant ramen recipe, food, bon appetit

Id: g1GFJxVeH9c

Length: 25min 32sec (1532 seconds)

Published: Thu Nov 29 2018

Reddit Comments

[u/spinaltap540]

I wasn't aware that Top Ramen wasn't already gourmet.

[u/[deleted]]

Amiel always makes me think of Buster Bluth...and when he came in for that massage I got flashbacks of his hook hand.

[u/jbird2525]

Claire being back has made me so happy! This and That's alive with Brad are 2 of my favorite shows on YouTube right now!

[u/bad-r0bot]

I was hoping she'd see Alex French Guy Cooking and his instant ramen playlist. He kind of figured out a way to make it wavey by having the strands bunch upafter being cut.

[u/Jfmajo]

I love Claire.

But I made Brad's half-sour pickles a couple months ago and they're awesome.

[u/Heaiser]

Every time I start one of these I think I'm only going to watch a couple minutes... then 20+ minutes go by. I guess my next 25 minutes will be devoted to this.

[u/pppparf]

i say this everytime, but this was the most impressive one yet.

[u/DentateGyros]

All of the chefs there talking about how long it’s been since they’ve had packaged ramen. What lives they lead

[u/Agentx6021]

My wife has a crush on Claire

I am okay with that